Spencer V. Crane
202.222.2222 ● New York, NY ● 11111
www.linkedin.com/in/spencercrane ● [email protected]
CHI EF OPERA TI NG OFFI CER
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VP OPERA TI ONS
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GENERA L MA NA GER
High-Impact Culinary Executive, Operations and Design Expert
driving exponential sales globally, leading to unparalleled profitability
Growth-focused executive and top performer in restaurant sales exceeding aggressive revenue targets. Verifiable success
transforming enterprises from financial loss to profitability in record time with marketing strategies that increase
patronage and profitability while slashing costs. Demonstrated expertise leading multi-million dollar restaurant designs
and build-outs to success under challenging market conditions. Passionate about extraordinary food and quality service
proven by continued business from clients including NBC, Viacom, Morgan Stanley and Good Morning America.
BUILDING FLAGSHIP CULINARY BRANDS INTERNATIONALLY GENERATING $288M+ SALES ANNUALLY
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Revenue Growth Strategies
P&L Accountability
Quality Management Analytics
Business Development
Food and Beverage Management
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Restaurant Design and Build-Outs
Inventory Management | Controls
Global Restaurant Launches
Regulatory Compliance and Controls
Marketing | Sales | Public Relations
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Team Leadership | Staffing
Guest | Vendor Relations
Capital Budgeting | Forecasting
Operations | Facility Management
Catering/Banquet Management
NEW YORK CITY | TORONTO | LOS ANGELES | CHICAGO | MONTREAL
CAREER EXPERIENCE
THE CURTIS RESTAURANT AND ENTERTAINMENT GROUP, NEW YORK, NY
1997 – PRESENT
Top, privately held US industry leader in high-end regionally sourced restaurants. Reporting to CEO, direct operations and
new restaurant build-outs for flagship brands in New York City, Chicago, Montreal, Toronto and Los Angeles generating
$288M+ annually. Highest grossing independent restaurant group in the US with 3500+ employees and 4550 seats.
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VICE PRESIDENT OPERATIONS
The Curtis Restaurant and Entertainment Group
2012 – PRESENT
The Curtis Restaurant and Entertainment Group
Los Angeles | Times Square | Upper East Side | NYC
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Reporting to CEO, led design, build and launch of $15M build-out with 850 seats and 27,000 ft. ahead of schedule.
Accountable for sales, labor, food and liquor expenditures through a daily reporting structure to head office in focusing on
cost of goods sold vs. actual sales.
 Reduced weekly payroll from $150K to $123.5K while driving optimal customer service and retention.
 Removed 200 tons of waste from landfill by initiating an environmental management program pilot that was
implemented corporate wide slashing operating costs by $25k per location.
DIRECTOR OPERATIONS
The Curtis Restaurant and Entertainment Group
2007 – 2012
The Curtis Restaurant and Entertainment Group
Times Square |Upper East Side | NYC | Washington DC | Bahamas
Reporting to CEO and COO, led successful and profitable operations for Calverly’s Times Square, Calverly’s Upper Westside
NYC, Victor’s at the Atlantis Paradise Island Resort, Calverly’s Atlantic City, Calverly’s Washington DC, Calverly’s at the
Atlantis and Victor’s at the Atlantis with accountability for 1000+ employees and $60M P&L.
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 Designed/launched a 700 seat, 32 000 ft. restaurant in Penn Quarter Washington DC on time, creating 200+ jobs.
 Designed and launched restaurant in the Bahamas including developing high-performing team and supervising the
training process.
ASSISTANT DIRECTOR OPERATIONS
The Curtis Restaurant and Entertainment Group
2004 – 2007
The Curtis Restaurant and Entertainment Group
Times Square |Upper West Side | NYC
Reporting to the Director of Operations, solely accountable for driving profitability for Calverly’s Times Square, Calverly’s
Upper Westside, Victor’s Barbecue, Artie’s Delicatessen and Gabriela’s Restaurant & Tequila Bar
 Led marketing and merchandising, menu development, IT infrastructure, POS programming and maintenance,
website upgrades, weekly chef/general manager meetings to review P&L, evaluate labor, cost of goods and sales.
 Challenged by CEO to decommission 2 underperforming restaurants in <2 years, subsequently building highly
successful new business model and retaining majority of staff with 185-seat restaurant launch and 110 employees.
GENERAL MANAGER
The Curtis Restaurant and Entertainment Group
2000 – 2004
The Curtis Restaurant and Entertainment Group
Karthic’s | Times Square | NYC
Reporting to the COO and with 278 direct reports, promoted to General Manager, recruiting staff and creating new
revenue streams post 9/11.
 Drove sales by 28% through website with merchandise, menu offerings and catering options recruiting clients such as
MTV, Viacom, Bank of America and Good Morning America.
 Spearheaded disaster mitigation and recovery plan by sourcing and engaging a trainer after 9/11 resulting in a
comprehensive disaster plan and troubleshooting guides ensuring post-event business continuity and reducing
insurance premiums by 19%.
ASSISTANT GENERAL MANAGER
The Curtis Restaurant and Entertainment Group
1997 – 2000
The Curtis Restaurant and Entertainment Group
Crown Windows, Times Square, NYC
Reporting to the General Manager, spearheaded several high-impact technology solutions leading to increased efficiency,
improved table turnarounds and ultimately driving profitability.
 Dramatically improved efficiency and profitability for table turnovers by initiating ground-breaking open table
reservation and database system to track food, costs and sales data to appropriate revenue center.
 Increased revenues by developing an after-hours wine tasting event, subsequently leading to highly profitable
catering department.
EDUCATION, PROFESSIONAL DEVELOPMENT AND CERTIFICATIONS
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University of Chicago – Marketing | Texas Tech University – Electrical Engineering, Architectural Design and Finance
Restaurant Management and Restaurant Architectural Design
MS Project Certification
"Spencer is a seasoned restaurant professional with great positive energy and people skills that make him an effective corporate
manager. He has strong P&L focus and is extremely hands on in his approach. His relentless work ethic and his knowledge of
design and construction made his collaboration invaluable in the dozens of restaurants we opened and operated together for
many years." Otis Vacon, CEO, High-Impact Culinary Design LLP.
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202.222.2222 ● New York, NY ● 11111 www.linkedin.com/in/spencercrane ● [email protected]
SP E NC E R CRANE